To Friends of Louie's Finer Meats,
Welcome to the February 2020 edition of our Louie's Links newsletter. We hope you enjoy the news tidbits & specials and welcome you to forward this to your friends.                                                                                                    
VOLUME  20, Issue 2
February 2020
    Louie's Finer Meats' Monthly Email Newsletter
 CLICK HERE to enter our monthly $25.00 Gift Card Drawing.
The February Gift Card Winner is Chris Johnson.  Congratulations!

Thank You for 50 Years! 1970 - 2020

We are celebrating our 50th Anniversary all year long! Watch for great specials, prizes, and more throughout the year. 

January Recipe of the Month:
Mozzarella Stuffed Crock-Pot Meatloaf

Ingredients for 8 servings (adjust quantities as needed):
         Meatloaf Ingredients
  • 1.5 lbs. Louie's Ground Chuck
  • 1 cup Bread Crumbs
  • 1 Onion, shredded
  • 3 cloves Garlic, minced
  • 1 tsp. Louie's Sweet Basil & Oregano seasoning
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1/2 tsp. Ground Mustard
  • 1 Egg, lightly beaten
  • 1/2 cup Milk
  • 1 tbsp. Worcestershire Sauce
  • 1/2 lb. Mozzarella Cheese, shredded
        Glaze Ingredients
1/3 cup Barbecue sauce of your choice
* 2 tbsp. Ketchup
* 2 tbsp. Honey
* 1 tbsp. Worcestershire sauce
* 1 tsp. Sriracha Sauce
* Chopped parsley, for garnish (optional)

Cooking Directions
1. Line a slow cooker with a sheet of aluminum foil. Grease with cooking spray.

2. In a large mixing bowl, combine the ground beef, bread crumbs, onions, garlic, seasoning, salt, pepper, mustard, egg, milk, and Worcestershire sauce for the meatloaf. Mix until well combined.

3. Dived the meat in half. Put one half into the bottom of the slow cooker.

4. Spread the mozzarella cheese on top, leaving a little space around the sides.

5. Put the remaining meat mix on the top and shape it into a loaf.

6. In a mixing bowl, mix together the BBQ sauce, ketchup, honey, Worcestersauce, and Sriracha sauce for the glaze.

7. Brush half of the glaze over the meatloaf, and save the rest for later.

8. Cover and cook on low for 6 hours or high for 3 hours. Meatloaf is done when the temperature reaches 160 F internally.

9. Transfer the meatloaf to a baking dish and top with the rest of the glaze. Put it in the broiler for 3 to 4 minutes, or until browned.

10. Remove from the oven and let it rest for 10 minutes. Garnish with parsley if desired, and serve.

Welcome Winter Lovers!

Welcome skiers, snowmobilers, and ice fishermen! 

Conditions are good in the area for snowmobiling. Check the conditions throughout Wisconsin on the Travel Wisconsin site.

Our local cross-country ski trails, Timberland Hills, are reporting great snow conditions.

The American Birkebeiner events will be held February 20-23 in the Hayward area. Make sure you try the Birkie Brats and Birkie Snack Stix, crafted by Louie's Finer Meats. Featuring blueberries, cranberries, honey, cheddar, and mozzarella! A portion of all sales goes directly to the American Birkebeiner Ski Foundation and its year-round promotion of outdoor activities.

We hope to see you at the EATS (Educational Assistance Through Scholarship) event this Saturday, February 1 at UWEC-Barron County in Rice Lake.  Louie's will be one of many food options at this event.

Follow this link for tickets or more information:

E.A.T.S. (Educational Assistance Through Scholarship) is a gala evening of gourmet specialties prepared by featured local eateries and UW-Eau Claire - Barron County faculty, staff and students. The event's proceeds support UW-Eau Claire - Barron County Foundation, which provides scholarships for high achieving students and/or students with financial need, supports faculty and staff professional development, provides funds for a public lecture series, and helps fund a spectrum of campus improvements that enhance the physical and intellectual environment.
Saturday, February 8 on Beaver Dam Lake - 10 AM to 3 PM
Sponsored by the Cumberland Chamber of Commerce

Tickets are available at Louie's and many other local businesses. 

Many great raffle prizes - it's worth buying a ticket even if you can't make it to the contest!

Stop at "the beach" for food, fun, and prizes!
Happy New Year! Have a safe and prosperous 2020!
Don't forget Louie's Meat & Cheese Trays for your football parties.
Super Specials
Prices available through February 9

Check our website to see our next ad beginning on February 10!

50th Anniversary Specials through February 11!

In-Store Special, while supplies last!

Gift Cards can always be redeemed at either Louie's Finer Meats or Louie's Lodge
SUPER SUNDAY! Sunday, February 2

Menu From Louie's












and more!


Welcome skiers, snowmobilers, and ice fishermen!
Wild Game Processing Update

We will continue to work on venison sausage orders throughout the winter months. Thank you for your patience! We will contact you when your processing order is completed. Orders are processed first come, first serve.

If you still have venison in your freezer, no worries. We accept boneless wild game year-round for processing. Check our Wild Game Processing page for information and pricing. Thank you!

"The Lodge" offers a wide selection of beer, wine, liquor, and so much more, offering a great selection of craft beers and wines. Remember if you are running late getting to Louie's Finer Meats, call in your order and  pick it up at Louie's Lodge.  
T he Lodge has a great variety of Louie's Famous Snacks as well as beer, wine, and liquor samples.  Enjoy your experience at Louie's Lodge.

Specials through February 9:
Leinenkugel's 24-pack: $12.99 each

Bud, Bud Light, Michelob Golden Light & Ultra: 
Buy 2, Get 1 Free on 12-packs
Louie's Lodge Logo

Fax your order to 715.822.3150
Louie's Finer Meats
2025 Superior Avenue  ~ P.O. Box 774 ~  Cumberland, WI 54829
Regular Store Hours:     Louie's Finer Meats      Louie's Lodge
                         Monday-Thursday:             8 AM to 6 PM                  8 AM to 8 PM
                         Friday:                              8 AM to 8 PM                  8 AM to 9 PM
                         Saturday:                          8 AM to 6 PM                  8 AM to 8 PM
                         Sunday:                           10 AM to 4 PM                 10 AM to 6 PM

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